A nutty twist on a traditional potato salad. Add crushed pistachios for richness and combine with the aromatic flavours of basil and garlic. Juice and zest of lemon will brighten the flavours and add a fresh citrusy zing. Garnished with toasted pine nuts for a light crunch, adding texture and a buttery sweetness to the dish.
EQUIPMENT: Food processor or mortar and pestle
FOR THE SALAD
385g of dutch cream potatoes (any potato that will remain firm after cooking)
(approximately 1 large and 1 small potato)
Peel and chop into bite size pieces
METHOD
*Bring a medium large pot of salted water to the boil.
*Add potato and cook on simmer for approximately 15-20 minutes, or until they are fork tender.
*Drain and let cool while you prepare the pesto.
INGREDIENTS FOR PESTO
100g fresh basil leaves
50g fresh baby spinach leaves
175g shelled pistachio (unsalted)
1 - 2 large clove garlic, chopped
1/4 cup fresh lemon juice
1/2 a large lemon, zest of
225g or 1/2 cup extra virgin olive oil
5g or 1 teaspoon salt
Garnish with toasted pine nuts
METHOD
*In a food processor, combine pistachios, basil leaves, spinach leaves, garlic, lemon juice and salt
*Pulse until the ingredients are finely chopped.
*With the processor running, slowly drizzle in the olive oil until a smooth pesto forms
*Taste add more salt if needed
*Spoon pesto mixture into a bowl
*Add lemon zest and combine.
ASSEMBLE THE SALAD
*Put cooled potato into a large mixing bowl.
*Spoon over the pistachio pesto and gently combine until potato is well coated
*Garnish with lightly toasted pine nuts.
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